State Agriculture Commissioner Richard Ball came to Cornell Jan. 27 with an upbeat message about Gov. Andrew Cuomo's 2017 budget: it's good for the middle class and it's good for agriculture.
Support for the existing health care law is significantly higher in U.S. opinion polls when the survey question explicitly mentions "repeal" or "repeal or replace" as an option, according to Cornell researchers.
Astronomy meets gastronomy at the food science introductory course, where student teams created ice cream for a final project. The winner: Cosmos, a sweet nod to Cornell astronomer Carl Sagan.
The South Side of Chicago, where Dejah Powell ’18 grew up, is known as an urban food desert. Powell, an environmental and sustainability science major, is helping to change that.
A Cornell-led project that uses genomic technology to create varieties that are more flavorful and sustainable has been renewed with a $6.5M USDA grant.
A $280,000 grant form the Rockefeller Foundation will fund a Cornell-led workshop in New York City for business leaders to explore strategies to reduce food waste and loss through new products and services.
New York has the unique soil and climate conditions to establish itself as a significant presence in the market for sparkling wine, experts said at B.E.V. NY, Cornell’s annual outreach event for the wine industry.
Three Cornell SC Johnson College of Business professors offered their thoughts on the value of technology during a Jan. 18 alumni event in San Francisco.